Gingerbread Fudge
Ingredients
- 1 cup packed light brown sugar ⓘ
- 3/4 cup granulated sugar ⓘ
- 3/4 cup unsulphured molasses ⓘ
- 3/4 cup (6 oz.) unsalted butter ⓘ
- 2/3 cup evaporated milk ⓘ
- 1 teaspoon ground ginger ⓘ
- 3/4 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon table salt ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 Dash ground nutmeg ⓘ
- 11 ounces white chocolate baking chips (such as Ghirardelli) ⓘ
- 1 (7-oz.) jar marshmallow creme ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1/2 cup finely crushed gingersnap cookies (about 2 oz.) ⓘ
- 2 tablespoons finely chopped crystallized ginger ⓘ
Instructions
- Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
- Add white chocolate, marshmallow creme, and vanilla; cook, stirring rapidly completely melted and all ingredients are evenly incorporated. Remove from heat, and immediately pour mixture into prepared dish. Sprinkle with gingersnap crumbs and crystallized ginger.
Nutrition & Diet Analysis (per serving)
1197
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).